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Salad with pollock caviar, cabbage and cucumber

Pollock Roe, Cabbage, and Cucumber Salad

Quick to make, from ordinary ingredients, bright, juicy, and tasty! This pollock roe, cabbage, and cucumber salad will surprise and delight many with how novel and unusual it is. It's remarkably simple to make - no cooking required. Serve it as a party appetizer or an everyday snack.

Maria

Recipe author

Salad with pollock caviar, cabbage and cucumber

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Composition / ingredients

Servings:

White cabbage

250

Cucumbers (large)

Carrots

Bell pepper

0.5

Green onion (4 stalks)

Parsley (5 sprigs)

Pollock roe

Vegetable oil

Lemon juice

Sugar (pinch)

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 46 % 6 g

Carbohydrates 38 % 5 g

78 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a salad with pollock roe, cabbage, and cucumber? Couldn't be easier! First, gather the ingredients from the list. It's best to use young cabbage - it's tender and juicy. But the most important thing in this salad is GOOD, FRESH ROE. I've often seen complaints that the salad tastes bitter - that's due to poor-quality roe. So don't be lazy; shop around and pick roe with the freshest date. See more information below the recipe.
Step 2:

Wash the cabbage, remove the wilted outer leaves and the core, and shred it thinly.
Step 3:

Wash the cucumber, dry it, and cut it into matchsticks. If the skin isn't bitter or tough, you don't have to peel it - go by your own taste.
Step 4:

Seed the bell pepper and cut it into matchsticks.
Step 5:

Grate the carrots on a coarse grater.
Step 6:

Wash the green onion and parsley, dry them, and chop them finely. Besides these herbs, you can also add dill and/or cilantro - go with what you like.
Step 7:

In a bowl, combine the cabbage, cucumber, carrot, bell pepper, chopped herbs, and pollock roe. Dress the salad with vegetable oil and lemon juice. Sprinkle with salt and sugar. The sugar balances the tartness of the lemon and isn't really noticeable in the salad. You can use olive, sunflower, or any other oil to taste - just make sure it doesn't overpower the flavor of the whole salad.
Step 8:

Mix everything well and serve the salad right away. Enjoy!

A couple more words about the roe. You can find pollock roe both on the regular shelves with other canned fish and in the refrigerated section. I'd recommend choosing the refrigerated kind - the store floor is often much warmer than 25°C (77°F), especially in summer, so storage conditions are clearly compromised, and that's where the bitterness comes from. Bitterness is what gives away a poor-quality product. FRESH ROE STORED PROPERLY DOES NOT TASTE BITTER. If it's bitter, it's not just unfit for the salad - it shouldn't go in your mouth at all, since it risks simple food poisoning. And try to choose a jar dated within the last six months. The less time since production, the more likely you'll get a fresh, non-bitter product. Always taste the roe before adding it to the salad. If it's bitter, it's of poor quality and will ruin the flavor of the whole salad.
You can replace pollock roe with cod roe.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).